Finally. I succeeded in making a vegan version of King’s Hawaiian Bread. Sort of. The truth is I don’t really remember King’s Hawaiian bread all that much, but I think I’ve got a pretty fine replacement with this bread. Prior to my success I worked on a few different versions which were all funky. The stuff I made while in Hawaii was so crazy dense. Then I made another which was completely the opposite and was more like a cake than bread. I was almost discouraged, but I marched on. I ended up playing with the version that turned out like cake. More flour and using the stand mixer to knead the dough with a couple of other minor adjustments did the trick and then…..then there was bread.
Hawaiian Sweet Bread
1 packet active dry yeast
1/4 c warm water
1 1/2 flax eggs ( 1 flax egg = 1 tbsp ground flax mixed w/ 3 tbsp water–allow sit for a minute)
1/2 c pineapple juice
1/4 c water
1/4 c + 2 tbsp unbleached cane sugar
1/4 tsp ground ginger
1/2 tsp vanilla
1/4 c Earth Balance, melted
3 c unbleached all purpose flour
In a small bowl, dissolve the yeast in warm water with a pinch of sugar. Let the yeast and water stand for about ten minutes, until you have something a little foamy or creamy.
In a large bowl (preferably your standing mixer), mix together the yeast, flax eggs, pineapple juice, remaining water, sugar, ginger, vanilla and Earthy B. If you’re using your standing mixer, fit it with the dough hook and place the bowl in the base. Gradually add flour until a stiff-ish dough is formed. You don’t want something super tough though, so use the good judgement I know you have and give the dough a touch after it’s been kneaded/mixed by the mixer for a minute or two if you’re unsure about it. Also, if it feels/looks super sticky, add some more flour to it. This should not be a sticky dough. Oil another clean bowl (sorry to use so many bowls!) turn the dough into the oiled bowl cover with a clean, damp cloth and set in a warm spot for an hour to let it rise.
After an hour, take the dough and push it down. You can choose to bake a loaf or do what I did and take individual sections of dough, form them into balls, and place them in an 8″ cake pan. This doesn’t exactly make it a pull apart bread, but sort of. This recipe would also make great individual rolls. So prep your dough to make whatever kind of bread shapes you please, then cover again with a damp cloth and let rise for an additional 40 minutes. Preheat the oven to 350°F at some point before the 40 minutes is up.
Bake for about 30 minutes or until bread sounds hollow and the top is golden.